This recipe was based with a particular ingredient in mind, the English winter truffle.I have very recently due to the English truffling season only just beginning, received my preordered truffle and have been for a while now, scheming how exactly I should cook it.
A shout out to the English Truffle Company at www.englishtruffles.co.uk for providing excellent quality produce and a speedy delivery.
Something everyone MUST try.
The dish that accompanied the truffle shavings must not be overpowering to the truffle so that the subtle musky, earthy flavour is not lost. I chose to do the simple wild mushroom tagliatelle but couldn’t source any fresh tagliatelle so just as good using the flat ribboned Reginette i chose a Wild Mushroom Reginette. Classic Italian Cuisine, as always.
This dish is so simple!!!! Done with preparation in less than ten minutes. Always prep well for an excellent finish, no searching for things in the last critical seconds.
TOTAL TIME TEN MINUTES!
Quarter of a fresh lemon.
Hand full of flat leaf parsley
2 Cloves of garlic
Large knob of butter unsalted
180g Fresh Egg Reginette Pasta
2 tbsp olive oil
Salt and pepper
Large handful of wild mushrooms (can be purchased from supermarkets finest sections)
NOW! Prep! Coarsely chop parsley and finely slice garlic ready to throw in pan together.
Step1) Bring salted water to boil ready for pasta and heat olive oil in fair sized non stick frying pan.
Step2) Drop mushrooms in medium hot pan toss around and add a third of butter, meanwhile drop pasta in to salted boiling water it will take no more than three minutes to over cook, so be aware of time.
3) The parsley should be thrown into pan with garlic remaining butter and a squeeze of lemon, tossing it all around in the pan add a squeeze of lemon.
4) By now two to three minutes should have passed and you can remove your pasta and drop it directly into the mushroom pan. Drop it a palm full of Parmesan. Move the ingredients around the pan and add a few tablespoons of starchy pasta water. The pasta should not stick together and should have a light saucy consistency.
Season with salt and pepper and serve.
Garnish with a small flourish of Parmesan.
Here I have pictures to help you visualise the process before attempting the recipe.
Mushrooms cooking in olive oil:
All of the ingredients cooking quick in olive oil and remainder of butter is melting creating an emulsion.
Then the pasta and pasta water is added seasoned with Parmesan, salt and pepper and shaken and tossed.. The finish product should look something quite spectacular, like this:
Now if you choose to splash out and add that extra depth flavour and elegance to the dish by shaving truffle slices on top your dish should look something more like this: